The latest report on the NSW shark nets program is out - and the numbers are horrifying. Shark nets are killing marine life. Sign the petition calling on Premier Mike Baird to stop the nets: http://bit.ly/2iwdhCB
Who remembers fish'n'chips with salt and vinegar wrapped in yesterday's newspaper? Andrew Heslop - Commentator, MC and Community Advocate has shared some memories about growing up; "Vinegar was once on the counter at every fish and chip shop in the country. The bottle provided a thin stream of vinegar through a tiny hole in the top, right on to your steaming fish and chips. With the advent of multinational fast food chains, the shops - many owned by hard working first generation migrants - have slowly closed down." It was the only take-away we had for a long time, fish and chips on Friday night. Being Catholics we weren't allowed to eat meat on Friday and it was Mum's night off Loved fish'n'chips with lots of salt and vinegar!
*Comments of hate will be deleted and commenters banned. Politics and freedom of speech is not just universal to one country. The #womensmarch is about many things, I and my family support this for our own reasons, please respect.
This is MY page and I'll darn well do as I please. I respect each and everyone of you and I know we can't always see eye to eye but I love you anyway. I accept you for you and I'd hope you'd return the same in kind.
You have two options if you don't like that I'm a rescue dog or that I advocate for rescue dogs or you don't like that I have opinions, ethics & beliefs.
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Week 1 over. We made it! I was petrified of this first week home as my first week with Bobby was one that's scarred me for life. He was awake from midnight til 7am screaming every damn night so I was expecting that harsh shock to the system again. I'm pleased to say that Betty has slotted in quite nicely to our family and it's true what they say second time around... you just get on with it. I'm not saying it's easy, but second time round is certainly eas-IER, for now! I'm well and truly expecting shit to hit the fan any night now, so I won't be so shocked when it does come. Bubs has taken to the boob & bottle really well, just like her brother did, so it's fair to say I produce good eaters (so yay... expect another chunky monkey!!). We're still learning, we're still adapting, but we will get there. Whilst I'm still so sore and I need to allow my body to continue to recover, a plus is that my vagina no longer feels like it's going to fall out and today I sneezed successfully without feeling like my stitches would explode on the lounge room floor. #winning
Preheat oven to 160C/320f. Cut the lid fro the cob and hollow out it’s centre, saving all. Mix the remaining ingredients together an spoon into the cob. Replace lid and cover with foil, place remaining bread chunks onto the tray to be tasted. Arrange around cob loaf and serve hot.
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COB RECIPE NUMBER 3:
PULL US APART - RECIPE FROM 4PLAY A non 4 Ingredients cookbook written by Kim McCosker
* 1 round cob loaf * 1⁄2 cup soft butter * 1 clove garlic, crushed (add more if you like your garlic) * 2 spring onions/shallots, trimmed and thinly sliced * 3 cups (200g) sharp cheddar cheese, shredded * 16 slices spicy pepperoni * Chopped fresh parsley, to garnish
Preheat oven to 180C/360F
Cut a grid-like pattern into the top of the bread stopping about 1cm from the base so that it sticks together but pulls apart easily.
Place the bread on a baking tray. Harmoniously blend the butter, garlic and spring onions.
Separate the folds of the loaf, evenly distributing butter.
Stuff the seams with cheese and red rounds of hot pepperoni.
Wrap in foil and bake for 10 minutes.
Stand for 5 minutes then sprinkle with parsley or fresh thyme (herbs have long been used as an aphrodisiac) & serve.
* 200g/7oz packet Lattice biscuits (though any flat-square biscuit will work, failing this you can use puff pastry) * 600ml or 1 Pint of thickened cream * 100g/3.5oz packet Vanilla Pudding mix
Line a 20 x 30cm lasagne dish with baking paper. Layer with 8 Lattice biscuits flat side up. In a bowl, mix cream and pudding until thick, then spoon onto the biscuit base.
Top with another layer of biscuits, shiny side up. Refrigerate for at least 30 minutes before slicing and serving.
Any flat cracker/Sao/Huntley & Palmers/Cream Crackers/both puff pastry and shortbread pastry work (after baked in the oven first of course). Simply lay the sheets of pastry out on baking paper, cook as per instructions on the packet, generally 180C 7-8 minutes and then let cool. cut into equal sized squares.
NOTE: I LOVE THIS SLICE WITHOUT ICING, IT'S MORE THAN ENOUGH. BUT IF YOU WANT IF YOU JUST CAN'T HELP YOURSELF, HERE'S THE ICING/FROSTING RECIPE;
For a real ‘razzle, dazzle’ finish, top with this super simple Passionfruit Icing.
In a bowl, mix the ingredients together until an even spreadable consistency is reached. This icing is also lovely on the Coconut Cupcakes, page 144 of 4 Ingredients Menu Planning.
I FIND THE COTTEE'S PUDDING MIX THE BEST, AND YES YOU CAN MAKE A CHOCOLATE SLICE WITH CHOCOLATE PUDDING MIX.
IGA'S STILL STOCK INSTANT PUDDING MIXES & I CAN STILL FIND COTTEE'S PUDDING AT MY LOCAL WOOLIES, OF COURSE IT GETS DOWN TO YOUR LOCATION.
If you can't find any pudding mix, then instead of the pudding mix and cream, go with this. Not as simple and a few more ingredients but a good back up if you are struggling to find oldie but a goodie:
* 1/4 cup caster sugar * 1/2 cup custard powder (any brand) * 1 & 1/2 cups of cream * 2 & 1/2 cups milk * 1 tsp vanilla essence
Ok, so a few more ingredients, not as quick and easy as I've pointed out but not a bad alternative. Put sugar, custard powder and cream into a saucepan and stir over a medium heat until it starts to thicken Add milk ½ a cup at a time and whisk continuously until the custard is thick. Let everything cool slightly before layering onto the biscuits as per above.
Recipe above 4 Ingredients Menu Planning.
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